Fish fillet, 2 medium-sized; mustard seeds, 1/4th tsp; curry leaves, 6; green chilli, 1; onion, sliced, 1; tomato, sliced, 1/4th cup; coconut milk, 1 cup; ginger, 1 inch; garlic, 3 cloves; salt, to taste; turmeric, 2 tsp; extra virgin coconut oil, 1 tbsp
Heat oil and add mustard seeds. After they crackle, add curry leaves, chilli, ginger and garlic pastes and sauté for 30 seconds.
Add onion and sauté till everything is translucent.
Add turmeric and coconut milk. Bring the mix to a boil.
Add fish and tomato.
Cook for about 10 minutes.
Serve with rice of your choice or quinoa chapatis.